1 cup chopped pecans (optional but highly recommended)
Preheat oven to 375 degrees. Line cookie sheets with parchment paper (or lightly grease the cookie sheet if you don’t have parchment paper).
In the bowl of a stand mixer, combine pumpkin, caramel sauce, sugar, oil, vanilla and egg. Mix until well combined.
In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
Add in the toffee bits and nuts and stir until evenly combined.
Using a medium cookie scoop, drop mounds of the cookie dough on the prepared cookie sheets.
Bake for 10 to 12 minutes. Allow the cookies to cool slightly before removing to a wire rack to cool completely.
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